In calculating the total cost of a menu, it is necessary to analyze
- A. food cost, labour cost and overhead cost
- B. material cost operational cost and overhead cost
- C. cost plus, food cost and material cost
- D. labour cost, operational cost and cost plus
Cardiopulmonary resuscitation is a first aid treatment given to a person that is
- A. gasping
- B. bleeding
- C. vomiting
- D. coughing
The dark-coloured meat from poultry is derived from the
- A. ribs and legs
- B. breast and ribs
- C. wings and legs
- D. breast and neck
An overworked caterer is likely to suffer from
- A. stress
- B. dizziness
- C. fatigue
- D. drowsiness
For proper care and maintenance of kitchen equipment , it is important to
- A. wipe with brine solution and dry
- B. clean with powdered abrasives
- C. leave then plugged in after every use
- D. use carefully and check periodically
Menu presentation is very important because it can
- A. improve sales due to good staff-to-staff interaction
- B. improve sales due to good staff-to-guest interaction
- C. reduce fatigue for the chefs
- D. reduce distractions among staff
Which of the following is one of the responsibilities of the head waiter?
- A. serving meals
- B. serving wines
- C. setting tables
- D. receiving guests
When the kitchen floor is wet and slippery, it is important to
- A. make public announcement
- B. inform customers
- C. place signs in appropriate places
- D. inform the manager
An appropriate knife for cutting vegetables into different shapes is a
- A. turning knife
- B. palette knife
- C. chopping knife
- D. pairing knife
A catering staff with symptoms of cold should avoid
- A. interacting with customers
- B. working in food service area
- C. relating with colleagues and friends
- D. interacting with management staff
Bread rolls are accompaniments for
- A. beverages
- B. sweets
- C. sauces
- D. soups
Another name for cuisine is
- A. catering
- B. cookery
- C. canteen
- D. cooking
Distraction during food service can lead to
- A. disagreement among staff
- B. the outbreak
- C. accidents in work area
- D. cancelation of food order
A salamander is a kitchen equipment that heats from
- A. above
- B. below
- C. the sides
- D. within
A la carte is a menu
- A. ready for use in a restaurant
- B. with individually priced dishes
- C. with two or more dishes at a fixed price
- D. that must be pre-ordered
Cmmis de range acts on the instructions of the
- A. restaurant manager
- B. head waiter
- C. chef de sale
- D. station waiter
The personnel in charge of a particular number of tables is the
- A. head waiter
- B. waiter/waitress
- C. station waiter
- D. restaurant manager
Periwinkles can be described as small sea
- A. clamps
- B. turtles
- C. snails
- D. fish
What is menu?
- A. The food ordered by a customer
- B. A list of delicacies in a restaurant
- C. A list of available foods and their prices
- D. The special delicacy of the day
Orange and tangerine are examples of
- A. citrus fruits
- B. acidic fruits
- C. stone fruits
- D. soft fruits
The type of service where food is served into a customer’s plate from a trolley is called
- A. family service
- B. assisted service
- C. plate service
- D. gueridon service